EGGPLANT SALAD RECIPE | ALLRECIPES
This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!
Provided by Sandi
Categories Salad Vegetable Salad Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
- Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
- In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 164.8 calories, CarbohydrateContent 28.3 g, FatContent 5.8 g, FiberContent 9.8 g, ProteinContent 4.1 g, SaturatedFatContent 0.8 g, SodiumContent 159.2 mg, SugarContent 17.5 g
MARINATED EGGPLANT AND TOMATO SALAD WITH BUFFALO ...
Food & Wine's Kay Chun marinates raw eggplant in a bright, vinegary mix of lemon, garlic and basil. She peels and scores the eggplant slices on both sides for extra absorbency. Slideshow: More Summer Salads
Provided by Kay Chun
Categories Salads
Total Time 4 hours 30 minutes
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In a colander set over a large bowl, toss the eggplant slices with 1 1/2 teaspoons of salt. Let stand at room temperature for 1 hour, tossing occasionally.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar, lemon juice, garlic, basil sprigs, oregano and crushed red pepper; season lightly with salt and black pepper.
- Squeeze all of the water from the eggplants and pat dry. Chop into bite-size pieces. Add to the marinade and let stand for 3 hours, stirring occasionally.
- Add the tomatoes to the eggplant mixture and toss to coat; discard the basil sprigs and garlic. Transfer to a serving platter and top with the mozzarella and basil leaves.
More about "raw eggplant salad recipes"
RAW TUNA, CAPSICUM AND EGGPLANT SALAD RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Lunch
To make the red pepper oil preheat oven to 220C. Roast one capsicum on an oven tray lined with baking paper for 30 minutes, turning occasionally, until blackened. Place in a bowl and cover with cling wrap for about 10 minutes. Slice the other capsicum and de-seed. Put though a juice extractor to obtain the juice and discard the fibre. Alternatively, use a blender and press through a fine sieve.
Peel and de-seed the blackened capsicum, julienne the flesh and place in small pot. Add the capsicum juice and a pinch of sea salt. Simmer over medium heat for 10 minutes. Add the olive oil, lower the heat and allow to stew for 10 minutes. Add 2 tbsp of lemon juice and allow to cool.
To make the braised eggplant salad, salt the eggplant and leave for an hour. Wash and dry with paper towel. In a large frying pan over high heat, add a quarter cup of olive oil. Shallow-fry the eggplant in two batches until dark brown on both sides (6 to 8 minutes for each batch). Add another quarter cup of oil and fry remaining eggplant. Transfer to a bowl. Put the remaining oil to the pan and when it's hot, about 160C, add parsley and fry until crisp, about 1 minute. Do stand back as the oil can spit.
Remove the parsley and drain on a paper towel. Adjust heat to medium, add tomatoes and cumin to the oil and stir for 2 to 3 minutes to cook out the spices. Return the eggplant to the pan, stir for 1 minute. Add the remaining lemon juice and season to taste. Keep warm. Cut the tuna into 2cm pieces.
Spoon eggplant salad onto plates, top with the tuna and roasted capsicum, drizzle with red pepper oil, add a squeeze of lemon and grind of pepper, scatter with parsley and serve.
EGGPLANT (AUBERGINE) & AVOCADO SALAD RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 15 minutes
Calories 329.8 per serving
- Before serving, toss gently again and sprinkle with honey.
RAW TUNA, CAPSICUM AND EGGPLANT SALAD RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Lunch
To make the red pepper oil preheat oven to 220C. Roast one capsicum on an oven tray lined with baking paper for 30 minutes, turning occasionally, until blackened. Place in a bowl and cover with cling wrap for about 10 minutes. Slice the other capsicum and de-seed. Put though a juice extractor to obtain the juice and discard the fibre. Alternatively, use a blender and press through a fine sieve.
Peel and de-seed the blackened capsicum, julienne the flesh and place in small pot. Add the capsicum juice and a pinch of sea salt. Simmer over medium heat for 10 minutes. Add the olive oil, lower the heat and allow to stew for 10 minutes. Add 2 tbsp of lemon juice and allow to cool.
To make the braised eggplant salad, salt the eggplant and leave for an hour. Wash and dry with paper towel. In a large frying pan over high heat, add a quarter cup of olive oil. Shallow-fry the eggplant in two batches until dark brown on both sides (6 to 8 minutes for each batch). Add another quarter cup of oil and fry remaining eggplant. Transfer to a bowl. Put the remaining oil to the pan and when it's hot, about 160C, add parsley and fry until crisp, about 1 minute. Do stand back as the oil can spit.
Remove the parsley and drain on a paper towel. Adjust heat to medium, add tomatoes and cumin to the oil and stir for 2 to 3 minutes to cook out the spices. Return the eggplant to the pan, stir for 1 minute. Add the remaining lemon juice and season to taste. Keep warm. Cut the tuna into 2cm pieces.
Spoon eggplant salad onto plates, top with the tuna and roasted capsicum, drizzle with red pepper oil, add a squeeze of lemon and grind of pepper, scatter with parsley and serve.
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